My Favorite Cookbooks

Colman Andrews is living the life most culinarians would be envious of. Travelling the globe, enjoying great regional food and wine, and getting to write about it in articles and books for us all to enjoy.

He was co-founder and editor-in-chief of Saveur from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet. He is the recipient of eight James Beard awards, and co-author and co-editor of three Saveur cookbooks. His book “The Country Cooking of Ireland” was named Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as Cookbook of the Year. He is now working on a companion volume, “The Country Cooking of Italy”. Adds Andrews, “Judicis argutum labor hic formidat acumen,” (I tremble at the critic’s shrewd review).

Publishers Information

About Fish

We are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming. Each chapter has a dazzling array of mouthwatering dishes - whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli; grilled sardines with thyme and garlic; scallops with pan-fried pork belly; crab salad with lemon and orange; barbecued mullet with dill. Beautifully illustrated with specially commissioned photography, including step-by-step photographs for techniques such as descaling and filleting, this is a mouthwatering cookbook written by a chef who is passionate about his work. It is destined to become an essential addition to any cook’s kitchen. (http://www.eburypublishing.co.uk/)

Author Information

About Tom Aikens

Tom Aikens is undisputedly one of the most exciting chefs in the UK. Although he has been cooking since the age of 16, it was when he launched his own eponymous restaurant in London in April 2003 that he truly sealed his culinary reputation.

Born in 1970 in Norwich, Tom’s early exposure to food and wine came from his father and grandfather who were both wine merchants, and the family regularly travelled throughout France and sampled fine regional French cuisine.

Tom and his identical twin brother, Rob, both studied at Norwich City College Hotel School. Tom completed the Advanced Catering Diploma in 1989, securing his first job as a Commis Chef at the Mirabelle restaurant in Eastbourne.

He then moved to London as Commis Chef with Michelin-starred David Cavalier at Cavalier’s, then to The Capital Hotel in Knightsbridge with Philip Britten, also with one Michelin star at the time. Aged 22, Tom then worked as Chef de Partie with Pierre Koffman at La Tante Claire, and during this period the restaurant earned its third Michelin star.

In 1993, Tom was appointed Sous Chef at Pied à Terre in Charlotte Street, working with Richard Neat. He then took a year off to work in France to gain more Michelin experience at the three star level with Joël Robuchon in Paris and Gérard Boyer in Les Crayères in Reims.

Returning to London in 1996, he re-joined Pied à Terre as Head Chef and co-proprietor, where the restaurant maintained its second Michelin star. Tom left the restaurant after a dispute, and spent the following year as Head Chef at La Tante Claire, which had relocated to the Berkeley Hotel in Belgravia, while Pierre Koffman took a temporary reduced role in the kitchen.

The following two years were spent working in the private sector, for both Lord Lloyd Webber, and the Bamford family, where he helped Lady Bamford develop a range of organic products for Daylesford Farm Organic Shop and Wootton Organic.

Then, in April 2003, Tom Aikens Restaurant was opened in Chelsea. The 60-seat site has since earned numerous prestigious critical accolades, including a Michelin star in 2004 (and a ‘rising two-star’ status in January 2008), 8/10 in the Good Food Guide 2009, five rosettes in the AA Restaurant Guide since 2008, Decanter/Laurent-Perrier Restaurant of the Year 2005 and three stars in Egon Ronay Restaurant Guide 2006.

Tom, now 38, lives in London with his wife, Amber. His first cookbook - Tom Aikens: Cooking - was published by Ebury in October 2006. Tom’s second cookbook FISH was published in November 2008, again by Ebury. Tom’s second restaurant - Tom’s Kitchen - opened in November 2006 – an informal all day dining restaurant serving home-style brasserie cooking. (http://www.tomaikens.co.uk/)